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Fast & Easy Dinner: Five-Spice Snapper

partysugar — Wed, 12 Aug 2009 06:50:42 -0700

Once you learn about a new ingredient, like five-spice powder, the best way to get to know it is to cook with it. To experiment with China's most popular spice blend, consider this recipe. The five-spice powder gives the fish a sweet, spicy, and pungent flavor.

A quick and simple slaw consisting of napa cabbage, scallions, and soy sauce is an ideal crunchy companion to the dish. If you can't find snapper, substitute another firm-fleshed fish. To get the recipe keep reading.

Fast & Easy Dinner: Skewered Beef

partysugar — Fri, 26 Jun 2009 10:30:12 -0700

Get your grill on this weekend with Korean-style beef skewers. This recipe flash marinades strips of tender meat in a mixture of soy sauce, garlic, and sesame oil. Don't despair vegetarians: this blend would be great for tofu; simply slide the tofu on in place of the beef.

Scallions and rice cake sticks round out the menu, but feel free to get creative. Mushrooms, bell peppers, broccoli, or red onions would be equally scrumptious. To make this tonight, get the recipe now

The Greeniest Salad: Asparagus, Cucumbers, Scallions

YumSugar — Mon, 02 Feb 2009 16:15:18 -0800

After a weekend of overindulgence, I had a hankering for something fresh from the ground! This simple, yet complex salad of asparagus, cucumber, and scallions with a zippy Dijon dressing quickly satiated my craving. The dressing, asparagus, and green onions can actually be prepared a day in advance provided they are stored separately. The finished salad is not only refreshing but also, a hearty side dish that could easily be a meal for two. To get started on your own lettuce-free, green salad, read more.

Asparagus, Scallions, Cucumber Salad
Adapted from Bon Appétit

Ingredients

Dressing
2 tablespoons fresh lemon juice
3/4 tablespoon red wine vinegar
3/4 teaspoon Dijon mustard
3/4 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
Salad
2 pounds medium asparagus, trimmed
2 cups thinly sliced green onions
2 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon

Directions

For dressing: Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
For salad: Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid.
Transfer asparagus to bowl of salted ice water to cool.*
Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry.*
Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
Arrange asparagus on platter. Spoon cucumber mixture over and serve.

Serves 6-8.

*Can be a made a day in advance. To store the asparagus and green onions wrap in several layers of dry paper towels and place each in a sealable plastic bag. Refrigerator.

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Fast & Easy Dinner: Jerk Chicken With Corn Bread

partysugar — Fri, 13 Jun 2008 10:30:19 -0700

Why not start the weekend with a spicy, fragrant chicken? This chicken is rubbed with a mixture of spices typical to Jerk seasoning: paprika, allspice, cayenne, and garlic powder. Although the recipe roasts the chicken in the oven, it would be equally delicious cooked on a grill. The corn bread accompaniment is simply a jazzed-up box variation. Paired with an icy cold beer, this makes a delicious dinner. Get the recipe now and read more.

Jerk Chicken With Corn Bread
From Real Simple magazine

Ingredients

2 bunches scallions, trimmed
2 tablespoons paprika
1 1/2 tablespoons garlic powder
1 1/2 teaspoons ground allspice
1 teaspoon ground nutmeg
3/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
Juice of 1/2 lime
2 tablespoons molasses
1 4-pound chicken, cut into pieces
1 8.5-ounce box corn muffin mix
1 jalapeno, seeded and minced
Lime wedges (optional)

Directions

Heat oven to 400° F.
Thinly slice the dark green tips of 4 scallions; set aside. Place the remaining scallions in a roasting pan.
In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne, salt, black pepper, oil, lime juice, and molasses. Spread the spice mixture over and under the chicken skin. Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45 minutes.
Meanwhile, prepare the corn muffin mix according to the package directions. Stir in the jalapeno and reserved sliced scallions and scrape the batter into a greased 8-inch-square pan. Place in oven and bake for 15 to 20 minutes.
Serve the chicken with the roasted scallions, corn bread, and lime wedges, if desired.

Serves 4.

NUTRITION PER SERVING: CALORIES 893.44(43% from fat); FAT 42.81g (sat 11.03g); CHOLESTEROL 238.97mg; CALCIUM 147.84mg; CARBOHYDRATE 59.78g; SODIUM 1141.23mg; PROTEIN 66.01mg; FIBER 7.47g; IRON 7.59mg

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Yummy Link: Green Pea Soup with Cheddar-Scallion Panini

partysugar — Mon, 21 Apr 2008 03:03:31 -0700

There is nothing quite as comforting as a bowl of soup and a grilled cheese sandwich. The classic pairing is tomato soup with American cheese, but I think this green pea soup with cheddar scallion grilled cheese sounds delicious, modern, and perfect for spring. - Vicarious Foodie

What Do You Call the Vegetable Pictured Below?

partysugar — Thu, 27 Mar 2008 06:01:51 -0700

Source

Yummy Link: Honey Scallion Sliders

partysugar — Fri, 21 Mar 2008 05:01:51 -0700

The turkey sliders I was drooling over the other day pale in comparison to these honey scallion sliders with sharp white cheddar cheese. Served on a mini potato roll, these beef burgers look mouth wateringly marvelous. - Not Eating Out in New York

Fast & Easy Dinner: Skillet Chicken Stew

partysugar — Fri, 13 Nov 2009 08:00:39 -0800

You don't need all day to make a flavorful and rich chicken stew. This quick-cooking skillet comes together in under an hour. The chicken is coated in flour before being flash-seared. The flour helps thicken the sauce which is a mixture of chicken broth, mushrooms, scallions, and yogurt. Although the recipe says to serve the saucy meat on a bed of cooked rice, feel free to pair it with your favorite stew side, be it mashed potatoes or egg noodles. For the simple yet scrumptious recipe, read more.

Skillet Chicken Stew
From Everyday With Rachael Ray

Ingredients

3 tablespoons flour
1 teaspoon sweet smoked paprika, plus more for seasoning
Salt and pepper
4 chicken leg quarters, split at the joint to separate legs
1 tablespoon butter
One 8-ounce package cremini or white mushrooms, halved
1 bunch scallions, white and green parts thinly sliced separately
1 cup chicken broth
1/2 cup plain whole milk yogurt
Cooked rice, for serving

Directions

In a large bowl, combine the flour, paprika and 2 pinches each salt and pepper. Coat the chicken pieces with the seasoned flour, shaking off the excess.
In a large, deep skillet, melt the butter over medium heat. Add the chicken to the pan, skin side down. Cook, turning occasionally with tongs, until the skin is golden, 6 to 8 minutes. Transfer to a plate.
Add the mushrooms and scallion whites to the skillet and cook, stirring often, until tender, 3 to 4 minutes.
Stir in the chicken broth, scraping up the browned bits from the bottom of the pan, and bring to a boil. Return the chicken pieces to the skillet, cover and simmer over medium-low heat until the juices run clear, 20 to 25 minutes.
Stir the yogurt and scallion greens into the pan sauce; season with salt, pepper and paprika. Stir to coat the chicken with the sauce.
To serve, mound some rice on each of 4 plates and top with the chicken.

Serves 4.

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Monday's Leftovers: Chicken Teriyaki Meatballs

YumSugar — Mon, 19 Oct 2009 09:00:58 -0700

I can't always find ground chicken at the store, so when I do, I stock up on it, and use it in various dishes. Last night, I busted out the wok for a spicy and speedy Thai noodle stir-fry, and tonight I'm using the rest of the ground meat to create a newfangled twist on a familiar favorite: meatballs.

Rather than the typical pork-and-beef mix, I'm taking the meatball to a different level with a mixture of chicken, scallions, and ginger - then tossing in shelled edamame, snow peas, and rice to the mix for a balanced supper. A simple teriyaki sauce ties the whole meal together. Ready for the recipe? Then keep reading.

Sunday BBQ: Vegetable Quesadillas With Corn Relish

YumSugar — Sun, 20 Sep 2009 06:00:25 -0700

In an attempt to reduce my carbon footprint, I've decided to prepare a grilled meal sans meat for my friends this weekend.

At the farmers market, I couldn't resist picking up abundant corn and yellow squash; the two will star in a monterey jack quesadilla that'll brown beautifully over the flame. But unlike any vegetable-filled tortilla I've had in the past, I'm going to keep the vegetables fresh by leaving them uncooked - a time-saver that'll also lend the meal a satisfying crunch. The finishing touch? A tangy corn and scallion salsa. Get the recipe now.